1 cup chard (or spinach), previously cooked and finely chopped
2 eggs
3 tbsp grated Parmesan cheese (or other)
¼ cup olive oil
⅓ cup milk (I used unsweetened almond)
1 tsp salt
pepper (optional)
Note: 1 cup = 250 ml
It's important to squeeze excess water from chard (or spinach) after it's cooked and before it's chopped!
Preparation
Start by cooking / boiling a bunch of fresh chard or spinach in a salted water (enough to get a full cup when it's cooked and finely chopped). Once cooked allow to cool, squeeze all the excess water before chopping it finely. Set aside.
Preheat oven to 175 C / 350 F. Prepare muffin tin and line it with muffin liners.
In a large mixing bowl add eggs, milk and olive oil and whisk until it's all combined.
In another mixing bowl add flour, baking powder, salt, grated Parmesan cheese, chopped cooked chard (or spinach) and mix using a wooden spoon until it's combined.
Add this dry mixture into the wet one and mix gently to combine. Don't over mix it.
The mixture should be thick so if it's too liquid, add a bit more flour.
Fill muffin liners up to ¾ and bake for about 40 min until golden brown.
Let them cool slightly before serving. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/09/savoury-chard-or-spinach-muffins/